Why You’ll Love Crispy Potato Wedges Recipe
These wedges deliver everything you want from a comfort food classic—crunchy edges, soft centers, and a delicious blend of spices. They’re oven-baked instead of fried, making them lighter but still incredibly satisfying. The recipe is simple, uses pantry staples, and doesn’t require complicated techniques. Plus, they pair perfectly with a variety of dips and meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
700 g (1.5 lbs) of floury potatoes
1 tbsp cornflour (cornstarch in USA)
3 tbsp oil (any neutral oil, plus a little extra to brush the baking tray)
3/4 tsp salt
1/2 tsp black pepper
1.5 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Directions
- Preheat the oven to 200°C/400°F (fan).
- Brush a large metal non-stick baking tray with oil. If it’s not non-stick, line it with non-stick foil.
- Peel the potatoes and cut them into wedges, about 9–12 per medium potato.
- Rinse the wedges and place them in a pan. Cover with cold water, bring to a boil, then simmer for 10 minutes.
- Drain using a colander and shake them gently to rough up the edges.
- Transfer to a large bowl, sprinkle over the cornflour, and toss to coat.
- Drizzle with oil, mix the spices together, sprinkle over the potatoes, and toss again. Arrange on the baking tray without overlapping.
- Bake for 25–30 minutes until golden and crispy. No need to turn them during cooking.
- Transfer to a serving dish and serve hot.
- For the sauce, mix burger sauce with finely chopped gherkins, a pinch of cayenne, and dried dill.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
You can switch up the seasoning to suit your taste. Try adding Italian herbs for a Mediterranean twist, or swap paprika for smoked paprika for a deeper flavor. For a cheesy version, sprinkle grated parmesan over the wedges during the last 5 minutes of baking. You can also make them spicier by increasing the cayenne or adding chili flakes.
Storage/Reheating
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot oven at 200°C/400°F for about 10–15 minutes to restore crispiness. Avoid microwaving, as it can make them soft.
FAQs
Can I leave the skin on the potatoes?
Yes, leaving the skin on adds extra texture and nutrients. Just make sure to wash them thoroughly.
Why do I need to boil the potatoes first?
Parboiling softens the inside and helps create a fluffy texture while ensuring the outside crisps up nicely in the oven.
What type of potatoes work best?
Floury potatoes like Russets or Maris Piper are ideal because they crisp up better.
Can I make these without cornflour?
Yes, but cornflour helps create a crispier coating. Without it, they may be slightly less crunchy.
Can I use olive oil?
Yes, but a neutral oil works best for even browning. Olive oil can still be used if preferred.
How do I make them extra crispy?
Make sure not to overcrowd the tray and rough up the edges after draining. This helps create more crispy surfaces.
Do I need to flip the wedges while baking?
No, as long as they’re evenly spaced, they will crisp up without turning.
Can I freeze potato wedges?
Yes, freeze them after baking. Reheat directly from frozen in the oven until hot and crispy.
What sauces go well with these wedges?
They pair well with ketchup, garlic mayo, burger sauce, or spicy dips.
Can I make these in an air fryer?
Yes, cook at 200°C/400°F for about 15–20 minutes, shaking halfway through.
Conclusion
Crispy potato wedges are a simple yet satisfying dish that never fails to impress. With their crunchy exterior and fluffy interior, they’re perfect for any occasion. Whether served as a side or enjoyed on their own with a flavorful dip, this recipe is sure to become a go-to favorite in your kitchen.
